Street Smarts, and Snacks

Cocina Economica Mexico is hoping to bring the streets of Mexico to the Upper West Side.

ENLARGE

Salmon in banana leaf served at Cocina Economica Mexico.
Stephen Yang for The Wall Street Journal

The restaurant serves "really authentic, traditional" Mexican fare, said general manager Joy Yamapevan. It's the newest offering from Chef David Bank and opened in December in the space formerly occupied by Recipe, also owned by Mr. Bank.

The decor is rustic, with exposed brick and art that looks like it was found in a Mexican market. Start with antojitos—street snacks—like the fun meatball and chorizo fondue ($8) or the avocado cornbread ($2.50). The avocado adds "a moist texture that people really enjoy and find interesting," said Ms. Yamapevan.

The braised pork shoulder ($10) with fava beans and tomatillo salsa and the stewed short ribs ($12) are popular items at the restaurant, said Ms. Yamapevan. The salmon in a banana leaf ($12), with butternut squash, leeks and kale, is another good choice for lunch.

—V.L. Hendrickson

Cocina Economica Mexico, 452 Amsterdam Ave. between 81st and 82nd streets; open for lunch Monday through Friday between noon and 3:30 p.m.; 212-501-7755.

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